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A Cooking Adventure with Thom

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Native American Catfish


The Catfish Institute

Servings: 4




Classic fried catfish with creamy, sweet pine nuts.  Best served with succotash.



4 catfish fillet
cup pine nuts, toasted, ground
2 tablespoons pine nuts, toasted, whole for garnish
cup yellow corn meal
cup all-purpose flour
1 teaspoon salt
teaspoon cayenne pepper
teaspoon cumin, ground
cup vegetable oil

Cooking Method

Combine ground pine nuts with cornmeal, flour and seasonings. 

  • Heat oil in a large heavy skillet over moderate heat. 

Dredge catfish fillets in cornmeal mixture and pan fry about 4 minutes per side until opaque. 

  • Sprinkle with whole pine nuts.

819 Mountshire Terrace, Chester, Virginia 23836 Phone: (804) 530-1183